Published: · Modified: by Richa 41 Comments
There is a lot more you can do with bean sprouts. Like make this delicious crust with bean sprouts, spinach and spices, and top it with some fave toppings. The crust is a meal in itself, gluten free, soy, oil and sugar free. you can add more toppings, like any favorite meatsubstitutes, some baked tofu etc. If you cant eat oats, use chickpea flour to help bind the crust.
Some similar amazing crusts on the blog, this Black eyed Pea crust and Sprouted Chickpea Quinoa Chard crust. These beany crusts can be easily converted to burgers, by making patties of the crust mixture and using the toppings in the burger between your favorite buns!
I was trying to complete the post yesterday with my eyes all cranky. With the running around on the weekend house hunting, and over exercisingmy eyes the past few days, they were not in the mood to focus and read all day yesterday. This happens very rarely these days, but it does and they just shut down. The rest day is super boring. But the eyes need the rest else they keep winging out and I end up not being able to stand at one place, or even work on the machine. ughh. Basically, they dont like converging and co-ordinating to focus anywhere. So I just rested them most of yesterday and hence, trying to post today morning. I should be back to commenting later in the day. Till then this is Mofo Pizza day 3!
Steps:
Sprout the Mung beans.
Add all the ingredients for the crust to a blender.
Blend until well incorporated into a thick batter.
Dump batter on parchment lined sheet. Thats one blob of batter.
Spread the batter in a circular motion using a large spoon to a ¼ inch thickness.
Bake in preheated oven at 375 degrees F for 7-8 minutes. Touch the middle to see that the crust is not squishy, else keep for a minute or so longer. Keep veggies chopped and ready.
Take crust out and top with veggies, salt, pepper and dried herbs. spray a little water on the edges.
Bake for 20 minutes. Cool for 2 minutes, top with fresh chopped cilantro/mint, slice and serve!
Adjust the spice to taste. I usually like herbs and some heat 🙂
Spicy Mung Bean Sprout and Spinach Crust topped with red onions, bell peppers, tomatoes, cilantro
Gluten, soy, corn, yeast, dairy, egg, oil, sugar, nut free. Can be made grain free.
Makes 1 8-9 inch pizza
Ingredients:
1 cup mung bean sprouts(sprouted over 1.5 days) or you can also use cooked mung beans
¼ cup Oats (Or use chickpea flour for grain free)
1 green chili
1 inch ginger chopped
3-4 cloves of garlic
a handful of greens, I used baby spinach
½ medium tomato
¼ cup coconut milk or water
½ teaspoon salt
½ teaspoon kashmiri garam masala or spices of choice( cumin, or other spice blends)
Optional: Add a Tablespoon of evoo or coconut oil for a crispier crust.
Toppings
½ red onion sliced
1 tomato chopped or sliced
½ green bell pepper sliced
salt and pepper
dried herbs of choice or garam masala
Other toppings like jalapeno slices, pineapple, cauliflower, baked tofu (use hilda’s baked chickpea tofu for soyfreetofu)
Cilantro or mint chopped for garnish
Method:
Sprout the mung beans:
Soak them for 4 hours, then drain and rinse, and keep damp covered by wet towel overnight. Drain and rinse every 6 hours until desired sprout length. I usually soak in the afternoon, rinse and keep overnight, and they are ready to use by next morning/afternoon depending on the weather.
Add all the ingredients for the crust to a blender.
Blend until well incorporated into a thick batter.
Dump batter on parchment lined sheet.
Spread the batter in a circular motion using a large spoon to a ¼ inch thickness.
Bake in preheated oven for 7-8 minutes. Lightly touch the middle to see that the crust is not squishy and is dry to touch, else keep for a minute or so longer.Keep veggies chopped and ready.
Take crust out and top with veggies, salt, pepper and dried herbs/garam masala. Spray just a little water on the edges so the edges dont get too tough.
Bake for 20 minutes. Cool for 2 minutes, top with fresh chopped cilantro or mint, slice and serve!
This Pizza is being shared at Allergy Free Wednesdays,Ricki’s wellness weekend.
Sharing is caring!
More Gluten Free
- Punjabi Chole (North Indian Chickpea Curry) Instant pot. stovetop option. gluten-free, soy-free, nut-free
- Tofu Barra – North Indian Silky Onion Curry (Vegan Chicken Barra)
- Lemon Blueberry Scones (oil-free. gluten-free option)
- Roasted Shaved Brussels Sprouts Salad With Walnut Crumble (gluten-free, soy-free)
⭐️⭐️⭐️⭐️If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐
Reader Interactions
Comments
Anita
Longtime lurker, firs time poster. This was amazing. Thanks for a great way to use up sprouted beans!
Reply
maya
can i use cooked mung beans like your wrote?
and if there cooked does it change the process?
Reply
Richa
use mung nbeans that are cooked to al dente and not too soft. The recipe of the process is the same.
Reply
Theindustijori
My husband loves sprouts and I love pizza. This is a great healthy alternative! Can’t wait to try it
Reply
Cake Girl
your pizza crust looks divine! thank you so much for sharing such a delicious recipe.
Reply
Anonymous
Thanks! That is awesome, i will try it these days
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Anonymous
Can I use soaked split mung beans for this recipe?
Reply
Richa
yes. You will need less water.
Reply
Emily G.
So mine didn’t work as pictured…and I have a few thoughts as to why. First of all, my mung beans are fully sprouted…and look WAAAY different than the ones in the picture. Second of all, I must have used too much spinach because mine was a far darker color. Also, I didn’t have parchment paper and just used a baking sheet (oops) which made it completely fall apart. Other than those things…I LOVED the flavor of the crust! I couldn’t stop picking at it before it was fully cooked. 🙂 Of course, then I had to scrape it off of the pan in chunks. Anyway…I will try this again someday. Thanks for the recipe!
Reply
Richa
oh no.. yup parchment is a savior. depending on the sprouts and greens used, you can adjust the dry binder Oats/chickpea flour. even with extra moisture mine comes out fine on parchment.
Glad you liked the taste:))Reply
LA Morgan
made this recipe the other day. I used quinoa flour and top pizza with pesto, tomatoes, red onion, black olives, spinach and a little goat cheese….. super yummy….healthy pizza who’d of thought!!!!
Reply
Sunday Morning Banana Pancakes
So when is your Gluten Free cookbook coming out? Seriously you need to get on that Richa- this is so amazing and creative – I want to eat this entire pizza rioght now nom nom nom!
Reply
Gabby @ the veggie nook
I think this is probably my most favourite pizza crust I have ever seen! So creative Richa, I am definitely bookmarking this to try! You’re awesome 🙂
Reply
Hannah
This is ridiculously inventive; I love it!
Reply
Kristy
I don’t know how you do it. Are you just cooking all day long? When do you find time to write posts and handle Vegan Chutney and social media and take beautiful pictures and comment on other people’s blogs? Do you sleep?
This pizza looks amazing, as do the others. You are one talented lady, Richa!
Reply
Heather Pace
Richa this is genius!!! Looks absolutely delicious = I will need to make it 🙂
Reply
vedgedout.com
See AlsoEasy Corn Fritters RecipeRicha, I have no idea how you can keep topping yourself with all these ambitious pizzas but you just keep doing it! So creative and awesome!
Reply
Richa
thanks somer.. it is going to be tough to keep this one for all the month:)
Reply
nidhi
where is the spinach ?
Reply
Richa
its in the crust. the mung bean and oats are hiding the color. You can see hints of green when baked. 🙂
Reply
Anonymous
Just made this pizza and its in the oven (minus the tomato).. looks great!!
Reply
Richa
Awesome! hope you liked it!:)
Reply
Harini
The crust reminds me of ‘pesarattu’, but then our dosas are almost pizza bases too.:) Love the creative work, Richa!
Reply
Mandee
Richa you are a genius and this is so well timed as I have a tub of mung beans in the fridge and I’m a bit sick of just eating them with my meals plain so I am going to try this tonight! Thank you for the recipe 😀
Reply
Now Serving
This is rather like a concoction dosai that I made yesterday – love this idea and will be trying it for sure
Reply
heatherscreativeconcoctions
This looks awesome I can’t wait to try this!
Reply
Kiran @ KiranTarun.com
Oh my, I love the creativity of ingredients used in the crust. Holy yum!
Reply
VeganFling
Wonderfully original crust, and I love the toppings too!
Reply
Richa
Thanks Melissa
Reply
kankana
I am sold! This is so original. I GOT TO try it!
Reply
Richa
Thanks Kankana:)
Reply
Caitlin
this is the perfect pizza for me. i love it <3
Reply
Richa
<3 .. make some!
Reply
Amber Shea @Almost Vegan
Wow, love this idea! Bookmarking it to try ASAP. Always looking for new ways to use up mung bean sprouts.
Reply
Richa
Thanks Amber! I usually sprout my own mung beans and usually have loads of them sitting. Let me know when you do:)
Reply
Bobbie {the vegan crew}
The pizzas you are making are so colorful and pretty! Clever use of the bean sprouts and spinach, too — I need to try it!
Reply
archena
Nice, never thought I could use sprouted Mung like this, will have to try for sure!
Reply
Richa
Thanks Archena, let me know when you do.
Reply
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